- Dish type
- Celebration cakes
- Birthday cake
A really simple cake to make, but impressive to look at. Perfect for birthdays or a special event.
East Lothian, Scotland, UK
3 people made this
- 225g caster sugar
- 225g unsalted butter, softened
- 4 medium eggs
- 225g self raising flour
- 1 teaspoon vanilla extract
- 3 tablespoons raspberry jam
- 1 punnet fresh raspberries
- For buttercream
- 140g butter, softened
- 280g icing sugar
- a few drops of milk or cream
MethodPrep:45min ›Cook:25min ›Extra time:2hr cooling › Ready in:3hr10min
- Preheat the oven to 180 C / Gas 4. Grease two sandwich tins and line with parchment.
- Beat together the butter and sugar until fluffy.
- Add one egg, and then some flour and beat well. Repeat with remaining eggs and flour, then beat in the vanilla. Divide the mixture equally into the two tins.
- Place in oven and bake for 20 to 25 minutes, until golden on top and springy to the touch.
- For the buttercream, beat together icing sugar and butter until pale and fluffy. Add drops of milk or cream as needed to get a spreadable texture.
- Take cakes out of oven, place on wire rack and leave to cool for at least 2 to 3 hours.
- Once completely cool, place jam on top of one sponge and smooth down with a knife. Then place some buttercream into the middle and smooth down over icing.
- Place the second sponge on top and begin to spread buttercream all over the cake (easiest to start from the sides and leave the top until the end).
- Finally, places some raspberries on top and pop into fridge to allow the icing to harden for around 1 hour.
You can use a ribbon to decorate your cake, but best to do after icing has set.